PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Fresh curry leaves and garlic come together to make these shrimp and lemony zoodles extra flavorful. Pair with an equally bright and acidic Pinot Grigio for the perfect duo.
When a meal that looks this gorgeous but takes less than 15 minutes to prepare, you know it’s a winner and a keeper. Zucchini and shrimp cooked with the robust flavor of curry leaves, garlic, and then uplifted with a tangy lemon caper sauce. All you need to make this meal perfect is a glass of wine. Or two!
Today, I am collaborating with Cavit to celebrate the upcoming first National Pinot Grigio Day on 26th of May. Did you know Cavit first introduced Pinot Grigio into the United States back in 1977? 4 decades! Now, to further increase the awareness of the variety, Cavit is introducing National Pinot Grigio Day. It will be held every year on the Friday before the Memorial Day. I love wine more than any other kind of alcoholic drinks. So, this is super exciting! 
Pinot Grigio is light and fruity flavored wine. It’s brightly acidic and refreshing in taste, making it perfect for this warm weather. To pair with this drink, I wanted an equally light and refreshing meal.
Fresh curry leaves and garlic together makes for a striking flavor. When you marinate shrimp with this combination and then stir-fry, it turns into a great appetizer. Drizzle some lime juice on top and make sure you have some wine to wash it down.
However, if you want a full carb free meal, hold onto that shrimp and take out the spiralizer to make some zoodles! Of course, you could just boil some pasta or cook some orzo but zoodles are so refreshing and healthier.
I did cook the zoodles in the tangy lemon sauce for a couple of minutes, but you could always just leave it raw and drizzle the sauce on top. Like a salad. Either way, this meal is so fuss free and tasty, I think you could prepare it even for a big party without much effort. Pour some wine, stretch your legs and enjoy this beautiful sunny weather!
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National Pinot Grigio Day: Garlic Shrimp Zoodles and Curry Leaves
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Fresh curry leaves and garlic amp up these zoodles. Pair with a crisp Pinot Grigio!
Ingredients
- 12 oz (335 g) shrimp (no shell or tail)
- 7 big (1.5 oz) garlic cloves (43 g)
- 12 fresh curry leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked peppers
- 1/2 teaspoon paprika
- 1 tablespoon vegetable oil
- 3 zucchini
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- zest of 1 Meyer lemon
- juice of half Meyer lemon
- 1 cups (237 ml) fish/chicken broth
- 1/2 teaspoon capers
Instructions
- Peel and finely chop the garlic cloves and curry leaves; alternatively, use a hand mixer.
- Combine half the garlic-curry leaf mixture, oil, ½ teaspoon salt, and paprika in a bowl; add shrimp, mix, and marinate for at least 30 minutes.
- Heat a pan over medium-high heat; add shrimp in a single layer (or in batches) and fry for 2 minutes per side; avoid overcooking.
- Set aside the cooked shrimp.
- Using a spiralizer with blade C, create zucchini spirals.
- Heat a 9-inch pan over medium heat; add butter and the remaining garlic-curry leaf mixture; cook until sizzling (a couple of minutes).
- Add flour and cook for a few seconds; stir in lemon zest, juice, and stock; cook for 1 minute; season with salt as needed.
- Add zucchini spirals and capers to the sauce and cook for a couple of minutes, or, alternatively, pour the sauce over raw zucchini spirals.
- When ready to serve, top the zucchini spirals with the stir-fried shrimp and serve warm.
Notes
- For a smoother sauce, blend the garlic-curry leaf mixture before adding it to the pan.
- If fresh curry leaves are unavailable, use 1 teaspoon of curry powder as a substitute, but be mindful that the flavor will be different.
- To prevent the zucchini from becoming soggy, ensure your sauce is sufficiently thickened before adding the zoodles. If using raw zoodles, reduce cooking time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What type of shrimp should I use for the Garlic Shrimp Zoodles?
Use medium to large shrimp, preferably deveined and peeled for quick cooking and better texture.
How do I properly use curry leaves in this recipe?
Add fresh curry leaves during the stir-frying process to release their robust flavor, enhancing the overall taste of the dish.
Can I substitute zucchini with another vegetable for the zoodles?
Yes, you can substitute zucchini with other vegetables like yellow squash or carrots, but the cooking time may vary.
